You can pretty much turn any ingredients into a yummy galette! I’ve used a variation of root vegetables in the winter months, and fresh berries in the summer. You can’t really go wrong! The hardest part I think is the crust- it’s important that the butter is very cold when you’re working with it, otherwise the dough will just crumble when you’re rolling it out. A great trick which I recently learned, is to roll the dough out on a large piece of saran wrap then simply flip it over onto your baking sheet when ready! It really helps it from breaking on you.
This one recipe that I threw together tonight was really delicious, but I do think I will add more cheese next time to make the inside gooey-er. I’m thinking if I mix the goat cheese with a 1/2 cup or so of ricotta cheese then it will add a nice texture. I also added some spiced honey which I bought at Bedford Cheese Shop in Brooklyn (or you can buy here) which I thought added a fun kick to it. You could always use plain non-spicy honey as well.
3/4 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes
3 tablespoons ice water
3 medium red potatoes, cut into 1/4 inch slices
1 small bunch kale, de-stemmed and roughly chopped
2 ounces goat cheese
Salt and pepper, to taste
Spiced (or regular) honey, to drizzle
To make the dough, place the all-purpose flour, semolina flour, and salt into the food processor. Pulse to combine. Add the cold butter (make sure it is cold!) and pulse until the mixture is combined and the texture resembles small peas. Add the ice water one tablespoon at a time while pulsing, you will know it is done when it sticks together without crumbling. Beware of over mixing! Place dough on a lightly floured surface and form into a disk shape. Wrap with plastic wrap and place in the refrigerator for 30 minutes (or up to 24 hours.)
Preheat oven to 350 degrees. Place sliced potatoes on a baking sheet with some olive oil, salt, and pepper. Bake for about 20 minutes or until fork tender. In the meantime, toss the kale in some olive oil and saute for about 5 minutes.
Remove dough from the fridge and roll it out on a floured surface until you have a 12 inch circle. Place on a baking sheet covered with parchment paper and put back in the fridge for about 5-10 minutes. Assemble your galette by starting with a layer of potatoes, leaving a 1-2 inch boarder around the edges. Next add the kale, followed by the goat cheese. Repeat with 3 ingredients. Gently fold the sides of the dough over the edges. Place in oven for 30 minutes, then remove and drizzle with honey. Let cool for 5 minutes before eating!